Sometimes simplicity is the star of the culinary world. Our Afghani Doi Begun Recipe is an example of just that. With minimal ingredients, this dish offers an explosion of satisfying flavors. Trust us, each bite will have you saying, "Amazing!"
1 large eggplant
Oil for deep frying
1½ tsp garlic (around 3 large cloves)
¼ tsp chili flakes
2 large tomatoes, roughly chopped
¼ tsp turmeric
½ tsp black pepper
½ tsp salt, or to taste
½ tsp paprika or Kashmiri red chili (optional)
¼ cup water
1 cup yogurt
¼ tsp garlic paste
A pinch of salt
Dried mint, chopped coriander leaves, and coriander powder for garnish
Prep the Eggplant: Peel the eggplant in 4 vertical sections to create a striped pattern. Cut it into thin slices. No need to salt or drain.
Fry the Eggplant: Heat oil in a pan and deep fry the eggplant slices in batches until they turn light brown. Place the fried pieces on a paper towel to remove excess oil.
Make the Tomato Gravy: In the same pot, remove excess oil and add garlic. Sauté until light brown. Add chili flakes and sauté for another 30-40 seconds.
Add the tomatoes, turmeric, black pepper, and salt. Optionally, include the paprika or Kashmiri red chili. Stir well.
Pour in ¼ cup of water, cover the pot, and let it simmer on low heat for 15 minutes. Stir once or twice during cooking.
Combine: After 15 minutes, add the fried eggplant slices to the pot. Scoop the tomato gravy from the bottom and spread it over the eggplant. Cover and cook for an additional 6-7 minutes on low heat.
Prepare the Yogurt Layer: In a separate bowl, mix 1 cup of yogurt with garlic paste and a pinch of salt. Spread this mixture onto a serving plate.
Assemble and Garnish: Layer the fried eggplant and tomato gravy on top of the yogurt mixture. Garnish with dried mint, chopped coriander leaves, and a sprinkle of coriander powder.
Serve and Enjoy: This dish pairs wonderfully with naan, roti, or chapati. Dive in and relish the symphony of flavors!